This Three Sisters Casserole is pure comfort in a bowl. It’s cozy, filling, and packed with goodness from the classic trio of corn, squash, and beans. Then we go and top it with golden, slightly sweet cornbread? Yeah, it’s a hug in food form. This is one of those dishes that makes your kitchen smell amazing and brings people to the table fast. It’s perfect for chilly nights, potlucks, or just when you want something nourishing and hearty.
Why I Love This Recipe
This casserole has been a favorite in my house for years. I first made it during a fall potluck when I was craving something earthy and warm. The Three Sisters — corn, beans, and squash — are part of a long tradition of nourishment and community, and this dish just feels like a modern way to keep that going.
- It uses pantry staples and one skillet
- It’s hearty and satisfying
- Layers of flavor from the vegetables and seasoning
- The cornbread topping adds the perfect soft crunch
- It reheats like a dream
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 ½ cups butternut squash, diced
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- 1 box (8.5 oz) Jiffy cornbread mix
- 1 egg
- ⅓ cup milk
Servings & Time
Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Tools You’ll Need
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- White round ceramic baking dish
Substitutions and Variations
- Cheese: Try pepper jack for a kick or mozzarella for more melt.
- Squash: Use sweet potato or acorn squash if that’s what you have.
- Cornbread mix: Homemade cornbread works too.
- Make it spicy: Add diced jalapeños to the veggie mix.
Make Ahead Tips
You can prep the veggie filling a day ahead and store it in the fridge. Mix the cornbread topping right before baking so it stays fluffy.
How to Make Three Sisters Casserole
Step 1: Sauté the Aromatics
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for about 3 minutes until softened. Add the minced garlic and stir for another 30 seconds.
Step 2: Cook the Veggies
Add 1 medium diced zucchini and 1½ cups diced butternut squash to the skillet. Cook for 5–7 minutes, stirring occasionally, until they start to soften but still have a bit of bite.
Step 3: Add Corn, Beans & Seasoning
Stir in 1 cup corn, 1 can (15 oz) drained black beans, 1 tsp ground cumin, ½ tsp smoked paprika, 1 tsp salt, and ¼ tsp black pepper. Cook for another 3–4 minutes, stirring occasionally, to blend all the flavors.
Step 4: Add the Cheese
Turn off the heat and sprinkle 1 ½ cups shredded cheddar cheese over the veggie mixture. Stir gently to melt the cheese into the filling.
Step 5: Mix the Cornbread Topping
In a bowl, mix together 1 box (8.5 oz) Jiffy cornbread mix, 1 egg, and ⅓ cup milk until just combined — don’t overmix!
Step 6: Assemble the Casserole
Transfer the veggie-cheese mixture to a round white ceramic baking dish. Spread the cornbread batter evenly over the top.
Step 7: Bake
Bake the casserole at 375°F (190°C) for 25–30 minutes, until the cornbread is golden and a toothpick comes out clean.
Step 8: Serve
In a bowl, mix together 1 box (8.5 oz) Jiffy cornbread mix, 1 egg, and ⅓ cup milk until just combined — don’t overmix!
Leftovers and Storage
Let the casserole cool completely before storing. Cover and refrigerate for up to 4 days. Reheat in the oven or microwave. You can also freeze it in airtight containers for up to 3 months.
Macros (Per Serving – Approximate)
- Calories: 380
- Protein: 14g
- Carbs: 45g
- Fat: 16g
- Fiber: 7g
Why This Recipe Works (Quick Science)
Corn, beans, and squash create a nutrient-rich balance of complex carbs, fiber, and protein. The sweetness of the corn and squash contrasts beautifully with the savory beans and cheese. The cornbread topping bakes into a light crust that seals in the filling’s moisture while adding texture.
Common Mistakes
- Overcooking the veggies: Keep them slightly firm; they’ll finish cooking in the oven.
- Using too much liquid: Drain the beans well so the filling doesn’t get watery.
- Undermixing the cornbread batter: Stir until just combined to keep it fluffy.
What to Serve With
- A simple green salad with lemon vinaigrette
- Sliced avocado or guacamole on the side
- A dollop of sour cream or Greek yogurt
- Hot sauce if you like it spicy
FAQ
Can I use canned corn and squash?
Yes, just make sure to drain canned corn well. If using canned squash, reduce cook time slightly.
Is it vegetarian?
Yes, and you can even make it vegan by skipping the cheese and using a vegan cornbread mix.
Can I freeze it?
Yes! Let it cool, then freeze in portions for up to 3 months.
What other beans work?
Pinto or kidney beans are great swaps for black beans.
Wrap-Up
This Three Sisters Casserole with Cornbread Topping is hearty, delicious, and full of tradition. It’s the kind of dish that feeds the body and the soul. If you try it, let me know how it went in the comments — I’d love to hear your twist on it or answer any questions!